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Photo by Gennady Zakharin on Unsplash
Italianmain
Ossobuco alla Milanese
Born in Milan's trattorias during the 19th century, ossobuco alla Milanese is a slow-braised cross-cut veal shank whose marrow-filled bone gives the dish its name — 'hollow bone' — and its soul. Finished with a bright gremolata of lemon, garlic, and parsley, it is classically served alongside saffron-gilded risotto alla Milanese.
Jump to recipeIngredients
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Instructions
- 1
Tie a piece of kitchen twine around the circumference of each veal shank to help it hold its shape during braising. Pat the shanks completely dry with paper towels, then season all over with 1 tsp of the salt and 3/4 tsp of the black pepper.
- 2
Spread the flour in a shallow dish. Dredge each shank in the flour on all sides, pressing gently so it adheres, then shake off any excess.
- 3
In a large, heavy-bottomed Dutch oven or braising pan, heat the olive oil over medium-high heat until shimmering. Add the shanks in a single layer — work in batches if needed — and sear without moving for 4 to 5 minutes per side until deeply golden brown. Transfer the seared shanks to a plate and set aside.
- 4
Reduce the heat to medium and add the butter to the same pot. Once melted, add the diced onion, carrot, and celery (the soffritto). Cook, stirring occasionally, for 8 to 10 minutes until the vegetables are softened and lightly golden. Add the minced garlic and cook for 1 minute more until fragrant.
- 5
Push the soffritto to the sides of the pot and add the tomato paste to the center. Cook the paste, stirring it constantly, for 2 minutes until it darkens slightly and smells sweet.
- 6
Pour in the white wine and use a wooden spoon to scrape up all the browned bits from the bottom of the pot. Let the wine bubble and reduce by half, about 3 to 4 minutes.
